Category: Ferment for the gut

Raw Yogurt


  • Food Dehydrator, Oven, Thermos, Crockpot
  • 1/2 gallon mason jar
  • yogurt starter
  • fresh farm milk
  • 1/2 quart of fresh raw milk
  • saucepan
  • spoon
  • Thermometer

  • 2 quarts whole goat milk
  • if milk is cold slowly warm milk to 115°F.
  • add a 1/2 cup store bought yogurt, previous batch, starter
  • Place culture a in a 1/2 gallon jar
  • Add farm fresh milk Cover and culture
  • Place in a Food Dehydrator, Oven, Thermos, next to the hot water heater or Crockpot at 110 degrees temperature for at least 24 to 36 hours depending on how thick you want the product to be. Need to be cultured 24 hours to be GAPS approved)
  • Now you have yogurt! Use this traditional fermented dairy product to nourish yourself and your family in your favorite healthy recipes.
  • Do not forget to reserve some of the cultures you created from the previous batch in order to supplement a new batch. You can continue making yogurt indefinitely by adding more milk or cream to the jar as you use it. The bacteria will continue to feed off of the new milk or cream and ferment to create more yogurt!


  • If the yogurt starts to separate you can strain through a cheese cloth to delicious creamcheese.
  • For thicker yogurt it helps to boil the milk, but then the yogurt will not be raw

Kefir Cheese

Did you know…? Milk Kefir can be swapped out for cream cheese in recipes and also made into ice cream! Keifer is a fermented liquid that provides microbiotics to your diet; it can be made in water or milk. Check out these options for tasty and healthy dairy-based food for your family.

Once the milk starts to curdle it will need to be strained through a cheesecloth. Do not forget to remove your Kefir grains…


  • Finished Milk Kefir
  • Cotton bag or cheesecloth for making cheese
  • Bowl

How to Make Milk Kefir Cream Cheese

  • Once the whey has separated about 1/4 inch from the milk kefir use a cheesecloth to strain so the kefir can separate from the whey.
  • Hang the cheesecloth above a bowl and drain off whey for 12 hours or until the whey stops dripping.
  • When the kefir is no longer dripping, wrap the cheese in the cheesecloth or whatever you use to drain it and place it in a colander.
  • You may place a semi-heavy object on top of the cheesecloth to help the liquid drain the whey faster. Once the whey has drained off the end result will be a delicious, healthy, pro-biotic-filled cream cheese product.

Kefir Cream Cheese!

** Note: Do not toss the whey (liquid) there are millions of amazing digestive enzymes and live probiotics in it too. Transfer it to a glass bottle/jar and store in the fridge for later use. Plants and critters (people too!) love whey!

Looking to purchase goat milk shares? Need fermented starts to begin your Healthy Traditions for your Healthy Family? Contact us online.

Local pick up only!

Milk Kefir


Milk Kefir

Healthy, active milk kefir to purchase as a share or make your own homemade kefir!  Healthy tradition for your family! 


Where to purchase goat milk shares! Or need some grains.. 

    1. Transfer the active kefir grains into up to 4 cups of fresh milk.
    2. Cover with a cloth or paper napkin secured by a rubber band or a jar ring.
    3. Place in a warm spot, 68°-85°F, to culture.
    4. Culture until milk is slightly thickened and aroma is pleasantly tangy. This generally takes 24 hours but can take less time in warmer temperatures, so keep an eye on your grains.
    5. After the milk changes texture and culturing is complete, separate the kefir grains. 
    6. Place the kefir grains in a new batch of farm fresh milk.
    7. Store the finished kefir in the refrigerator.
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